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What is a drinking vinegar?

At its simplest: a vinegar that’s genuinely delicious to drink. We like ours long over ice with sparkling water. But the easier way to think about it is as a cordial that’s never been cooked, so the brightness and perfume of raw fruit stays intact.

We layer fruit with sugar and leave it to macerate for a week. During that time the fruit gives up its juices, the sugar slowly dissolves, and a gentle spontaneous lacto-fermentation begins. You’ll notice tiny bubbles, jammy-fruity aromas, and the sweetness starting to mellow and round out.

Then we add raw cider vinegar. At this stage the whole thing shifts gear: the live acids and bacteria in the vinegar begin preserving and transforming the fruit syrup, pulling it away from fresh ferment and towards something sharper, deeper and more complex. The result lands somewhere between cordial, shrub and light fermentation: bright fruit, soft acidity, a little funk, and huge refreshment.

The bottled result is anything but inert cordial, it's a tiny ecosystem of tart fruity flavour, which shifts gradually over time - not that it ever lasts that long!

We're stocked with icy bevs and READY for the heatwave tomorrow 🧊❄️🧊

What is a drinking vinegar?

At its simplest: a vinegar that’s genuinely delicious to drink. We like ours long over ice with sparkling water. But the easier way to think about it is as a cordial that’s never been cooked, so the brightness and perfume of raw fruit stays intact.

We layer fruit with sugar and leave it to macerate for a week. During that time the fruit gives up its juices, the sugar slowly dissolves, and a gentle spontaneous lacto-fermentation begins. You’ll notice tiny bubbles, jammy-fruity aromas, and the sweetness starting to mellow and round out.

Then we add raw cider vinegar. At this stage the whole thing shifts gear: the live acids and bacteria in the vinegar begin preserving and transforming the fruit syrup, pulling it away from fresh ferment and towards something sharper, deeper and more complex. The result lands somewhere between cordial, shrub and light fermentation: bright fruit, soft acidity, a little funk, and huge refreshment.

The bottled result is anything but inert cordial, it's a tiny ecosystem of tart fruity flavour, which shifts gradually over time - not that it ever lasts that long!

We're stocked with icy bevs and READY for the heatwave tomorrow 🧊❄️🧊

What is a drinking vinegar?

At its simplest: a vinegar that’s genuinely delicious to drink. We like ours long over ice with sparkling water. But the easier way to think about it is as a cordial that’s never been cooked, so the brightness and perfume of raw fruit stays intact.

We layer fruit with sugar and leave it to macerate for a week. During that time the fruit gives up its juices, the sugar slowly dissolves, and a gentle spontaneous lacto-fermentation begins. You’ll notice tiny bubbles, jammy-fruity aromas, and the sweetness starting to mellow and round out.

Then we add raw cider vinegar. At this stage the whole thing shifts gear: the live acids and bacteria in the vinegar begin preserving and transforming the fruit syrup, pulling it away from fresh ferment and towards something sharper, deeper and more complex. The result lands somewhere between cordial, shrub and light fermentation: bright fruit, soft acidity, a little funk, and huge refreshment.

The bottled result is anything but inert cordial, it's a tiny ecosystem of tart fruity flavour, which shifts gradually over time - not that it ever lasts that long!

We're stocked with icy bevs and READY for the heatwave tomorrow 🧊❄️🧊

What is a drinking vinegar?

At its simplest: a vinegar that’s genuinely delicious to drink. We like ours long over ice with sparkling water. But the easier way to think about it is as a cordial that’s never been cooked, so the brightness and perfume of raw fruit stays intact.

We layer fruit with sugar and leave it to macerate for a week. During that time the fruit gives up its juices, the sugar slowly dissolves, and a gentle spontaneous lacto-fermentation begins. You’ll notice tiny bubbles, jammy-fruity aromas, and the sweetness starting to mellow and round out.

Then we add raw cider vinegar. At this stage the whole thing shifts gear: the live acids and bacteria in the vinegar begin preserving and transforming the fruit syrup, pulling it away from fresh ferment and towards something sharper, deeper and more complex. The result lands somewhere between cordial, shrub and light fermentation: bright fruit, soft acidity, a little funk, and huge refreshment.

The bottled result is anything but inert cordial, it's a tiny ecosystem of tart fruity flavour, which shifts gradually over time - not that it ever lasts that long!

We're stocked with icy bevs and READY for the heatwave tomorrow 🧊❄️🧊

This week's soup! Think... cream of tomato with a tropical twist 🌴 Sri Lankan flavours sit happily alongside early British beef tomatoes via @nutbournetomato , coconut cream balances the spice, and curry leaves just make everything better. We'll also be making a chilled version for later in the week when things heat up!

Swipe to see what else is on the menu this week ➡️

Lunch is 12-2.30 🍅

This week's soup! Think... cream of tomato with a tropical twist 🌴 Sri Lankan flavours sit happily alongside early British beef tomatoes via @nutbournetomato , coconut cream balances the spice, and curry leaves just make everything better. We'll also be making a chilled version for later in the week when things heat up!

Swipe to see what else is on the menu this week ➡️

Lunch is 12-2.30 🍅

This week's soup! Think... cream of tomato with a tropical twist 🌴 Sri Lankan flavours sit happily alongside early British beef tomatoes via @nutbournetomato , coconut cream balances the spice, and curry leaves just make everything better. We'll also be making a chilled version for later in the week when things heat up!

Swipe to see what else is on the menu this week ➡️

Lunch is 12-2.30 🍅

🌞🌞🌞 BIG SUNNY SATURDAY VIBES 🌞🌞🌞

Strawberry Elderflower Halva Buns 🍓

Crispy Lamb Belly, Pea Yoghurt, Broad Beans, Asparagus 🐑

@curveroasters El Silencio, can confirm it's jammy dried mango in the cup 🥭

Here's what else we have today! 📃

WE'RE OPEN SUN IS SHINING COME AND GET YOUR CARB LOAD FOR THE HACKNEY HALF TOMORROW 💓💓💓💓💓💓💓

🌞🌞🌞 BIG SUNNY SATURDAY VIBES 🌞🌞🌞

Strawberry Elderflower Halva Buns 🍓

Crispy Lamb Belly, Pea Yoghurt, Broad Beans, Asparagus 🐑

@curveroasters El Silencio, can confirm it's jammy dried mango in the cup 🥭

Here's what else we have today! 📃

WE'RE OPEN SUN IS SHINING COME AND GET YOUR CARB LOAD FOR THE HACKNEY HALF TOMORROW 💓💓💓💓💓💓💓

🌞🌞🌞 BIG SUNNY SATURDAY VIBES 🌞🌞🌞

Strawberry Elderflower Halva Buns 🍓

Crispy Lamb Belly, Pea Yoghurt, Broad Beans, Asparagus 🐑

@curveroasters El Silencio, can confirm it's jammy dried mango in the cup 🥭

Here's what else we have today! 📃

WE'RE OPEN SUN IS SHINING COME AND GET YOUR CARB LOAD FOR THE HACKNEY HALF TOMORROW 💓💓💓💓💓💓💓

🌞🌞🌞 BIG SUNNY SATURDAY VIBES 🌞🌞🌞

Strawberry Elderflower Halva Buns 🍓

Crispy Lamb Belly, Pea Yoghurt, Broad Beans, Asparagus 🐑

@curveroasters El Silencio, can confirm it's jammy dried mango in the cup 🥭

Here's what else we have today! 📃

WE'RE OPEN SUN IS SHINING COME AND GET YOUR CARB LOAD FOR THE HACKNEY HALF TOMORROW 💓💓💓💓💓💓💓

We are well and truly into the hungry gap, but this unseasonally dry Spring has brought on such delights as courgettes and cucumbers much much earlier than usual, so we have that to look forward to next week.

In the meantime, we make use of store cupboard classics such as delicious pulses and faithful macaroni in this Spring minestrone, finished off with wild garlic pesto. @growingcommunities supplied us with a very generous amount of rainbow chard, which lends the soup a lovely pink hue. The default version has nourishing chicken broth and parmesan, but we can make it vegan for you, just ask. Actually, we can even do it GF. Don't say we don't look after you!!

Lunch is 12-230, but don't forget you can get coffee/sweet treats until 330!!!!! 🌞🌞🌞🌞

We are well and truly into the hungry gap, but this unseasonally dry Spring has brought on such delights as courgettes and cucumbers much much earlier than usual, so we have that to look forward to next week.

In the meantime, we make use of store cupboard classics such as delicious pulses and faithful macaroni in this Spring minestrone, finished off with wild garlic pesto. @growingcommunities supplied us with a very generous amount of rainbow chard, which lends the soup a lovely pink hue. The default version has nourishing chicken broth and parmesan, but we can make it vegan for you, just ask. Actually, we can even do it GF. Don't say we don't look after you!!

Lunch is 12-230, but don't forget you can get coffee/sweet treats until 330!!!!! 🌞🌞🌞🌞

We are well and truly into the hungry gap, but this unseasonally dry Spring has brought on such delights as courgettes and cucumbers much much earlier than usual, so we have that to look forward to next week.

In the meantime, we make use of store cupboard classics such as delicious pulses and faithful macaroni in this Spring minestrone, finished off with wild garlic pesto. @growingcommunities supplied us with a very generous amount of rainbow chard, which lends the soup a lovely pink hue. The default version has nourishing chicken broth and parmesan, but we can make it vegan for you, just ask. Actually, we can even do it GF. Don't say we don't look after you!!

Lunch is 12-230, but don't forget you can get coffee/sweet treats until 330!!!!! 🌞🌞🌞🌞

The Cuban sandwich. We're making our own telera, roasting @ftjspa pork shoulder in with a citrus mojo, house dill pickles, Milano salami, Emmental, pressed in butter until the crust cracks. Let's do the Saturday the right wayyy eyyyyy 🔥🔥🔥🔥🔥🔥🔥

The Cuban sandwich. We're making our own telera, roasting @ftjspa pork shoulder in with a citrus mojo, house dill pickles, Milano salami, Emmental, pressed in butter until the crust cracks. Let's do the Saturday the right wayyy eyyyyy 🔥🔥🔥🔥🔥🔥🔥

The Cuban sandwich. We're making our own telera, roasting @ftjspa pork shoulder in with a citrus mojo, house dill pickles, Milano salami, Emmental, pressed in butter until the crust cracks. Let's do the Saturday the right wayyy eyyyyy 🔥🔥🔥🔥🔥🔥🔥

The Cuban sandwich. We're making our own telera, roasting @ftjspa pork shoulder in with a citrus mojo, house dill pickles, Milano salami, Emmental, pressed in butter until the crust cracks. Let's do the Saturday the right wayyy eyyyyy 🔥🔥🔥🔥🔥🔥🔥

Remember people! We'll fill up any receptacle with your favourite beverage and you'll get 30 fine English pennies off. Mugs, keep cups, thermos, you name it 🥰 Hallelujah 🙏🏼

Perfect chicken salad weather. Packington free range chickens poached with ginger and lemongrass, dressed in fish sauce, lime, mandarin and panela sugar. New season kohlrabi and carrots, crunchy jewels of fried shallot, peanut and sesame throughout - all against a background of fragrant spring herbs. Sun's out, it's on til we run out ☀️

Perfect chicken salad weather. Packington free range chickens poached with ginger and lemongrass, dressed in fish sauce, lime, mandarin and panela sugar. New season kohlrabi and carrots, crunchy jewels of fried shallot, peanut and sesame throughout - all against a background of fragrant spring herbs. Sun's out, it's on til we run out ☀️

Perfect chicken salad weather. Packington free range chickens poached with ginger and lemongrass, dressed in fish sauce, lime, mandarin and panela sugar. New season kohlrabi and carrots, crunchy jewels of fried shallot, peanut and sesame throughout - all against a background of fragrant spring herbs. Sun's out, it's on til we run out ☀️

Perfect chicken salad weather. Packington free range chickens poached with ginger and lemongrass, dressed in fish sauce, lime, mandarin and panela sugar. New season kohlrabi and carrots, crunchy jewels of fried shallot, peanut and sesame throughout - all against a background of fragrant spring herbs. Sun's out, it's on til we run out ☀️

💖Bircher is BACK 💖
Porridge, it's been a pleasure.... but warmer days call for a change. We're showing our appreciation for the first outdoor rhubarb and citrus season finale, kicking off with a rhubarb-blood orange compote, whey-soaked organic oats, honey mandarin yoghurt (house-made, alwaysss and foreverrr) and a super crunchy polenta, pumpkin & hemp seed crown. Eats like a dessert, feels like the breakfast to put the SPRING in your stride 🌱🌸🌿

💖Bircher is BACK 💖
Porridge, it's been a pleasure.... but warmer days call for a change. We're showing our appreciation for the first outdoor rhubarb and citrus season finale, kicking off with a rhubarb-blood orange compote, whey-soaked organic oats, honey mandarin yoghurt (house-made, alwaysss and foreverrr) and a super crunchy polenta, pumpkin & hemp seed crown. Eats like a dessert, feels like the breakfast to put the SPRING in your stride 🌱🌸🌿

💖Bircher is BACK 💖
Porridge, it's been a pleasure.... but warmer days call for a change. We're showing our appreciation for the first outdoor rhubarb and citrus season finale, kicking off with a rhubarb-blood orange compote, whey-soaked organic oats, honey mandarin yoghurt (house-made, alwaysss and foreverrr) and a super crunchy polenta, pumpkin & hemp seed crown. Eats like a dessert, feels like the breakfast to put the SPRING in your stride 🌱🌸🌿

GRA POW 💥
The weather is perfect for some spicy Thai gra pow. @ftjspa pork mince meets our house made prik tum, a slow cooked chilli-garlic paste... meets oyster sauce, meets @flourishproduce seasonal greens. A fried egg just seals the deal. Watch out for the sidecar of jasmine rice tho....MOP up that sauce

Open from 9
Brunch 9-230
Coffee & Cake til 330

💥💥💥💥💥

GRA POW 💥
The weather is perfect for some spicy Thai gra pow. @ftjspa pork mince meets our house made prik tum, a slow cooked chilli-garlic paste... meets oyster sauce, meets @flourishproduce seasonal greens. A fried egg just seals the deal. Watch out for the sidecar of jasmine rice tho....MOP up that sauce

Open from 9
Brunch 9-230
Coffee & Cake til 330

💥💥💥💥💥

GRA POW 💥
The weather is perfect for some spicy Thai gra pow. @ftjspa pork mince meets our house made prik tum, a slow cooked chilli-garlic paste... meets oyster sauce, meets @flourishproduce seasonal greens. A fried egg just seals the deal. Watch out for the sidecar of jasmine rice tho....MOP up that sauce

Open from 9
Brunch 9-230
Coffee & Cake til 330

💥💥💥💥💥

GRA POW 💥
The weather is perfect for some spicy Thai gra pow. @ftjspa pork mince meets our house made prik tum, a slow cooked chilli-garlic paste... meets oyster sauce, meets @flourishproduce seasonal greens. A fried egg just seals the deal. Watch out for the sidecar of jasmine rice tho....MOP up that sauce

Open from 9
Brunch 9-230
Coffee & Cake til 330

💥💥💥💥💥

ASPARAGUS SZN ’26 🤳🌱
The standard-bearer of Spring on these shores, and now properly in full flow. Ours comes from a field in Cambridgeshire (cheers Mike), via @flourishproduce, alongside some cheeky purple from @wykhamparkfarm.

Two ways with the stalky friends:

– Asparagus vichyssoise, made creamily vegan with pumpkin seeds… who’s asking?

– With soft steamed leeks in a galette-that-wants-to-be-a-quiche: silky Comté custard, spring herbs, and a sharply dressed salad of lettuces, frilly golden mustard and breakfast radishes.

The galette’s made with 100% @landracemilling April Bearded flour with near-equal its weight in butter. Free-form tart energy, not buckwheat crêpe territory.

ASPARAGUS SZN ’26 🤳🌱
The standard-bearer of Spring on these shores, and now properly in full flow. Ours comes from a field in Cambridgeshire (cheers Mike), via @flourishproduce, alongside some cheeky purple from @wykhamparkfarm.

Two ways with the stalky friends:

– Asparagus vichyssoise, made creamily vegan with pumpkin seeds… who’s asking?

– With soft steamed leeks in a galette-that-wants-to-be-a-quiche: silky Comté custard, spring herbs, and a sharply dressed salad of lettuces, frilly golden mustard and breakfast radishes.

The galette’s made with 100% @landracemilling April Bearded flour with near-equal its weight in butter. Free-form tart energy, not buckwheat crêpe territory.

ASPARAGUS SZN ’26 🤳🌱
The standard-bearer of Spring on these shores, and now properly in full flow. Ours comes from a field in Cambridgeshire (cheers Mike), via @flourishproduce, alongside some cheeky purple from @wykhamparkfarm.

Two ways with the stalky friends:

– Asparagus vichyssoise, made creamily vegan with pumpkin seeds… who’s asking?

– With soft steamed leeks in a galette-that-wants-to-be-a-quiche: silky Comté custard, spring herbs, and a sharply dressed salad of lettuces, frilly golden mustard and breakfast radishes.

The galette’s made with 100% @landracemilling April Bearded flour with near-equal its weight in butter. Free-form tart energy, not buckwheat crêpe territory.

ASPARAGUS SZN ’26 🤳🌱
The standard-bearer of Spring on these shores, and now properly in full flow. Ours comes from a field in Cambridgeshire (cheers Mike), via @flourishproduce, alongside some cheeky purple from @wykhamparkfarm.

Two ways with the stalky friends:

– Asparagus vichyssoise, made creamily vegan with pumpkin seeds… who’s asking?

– With soft steamed leeks in a galette-that-wants-to-be-a-quiche: silky Comté custard, spring herbs, and a sharply dressed salad of lettuces, frilly golden mustard and breakfast radishes.

The galette’s made with 100% @landracemilling April Bearded flour with near-equal its weight in butter. Free-form tart energy, not buckwheat crêpe territory.

✨WEEKEND SPECIAL✨

A generous and uncomplicated plate of bavette, pink fir potatoes and fried egg, adorned with pretty spears of pickled asparagus and promptly set 🔥 with a chermou-lata butter - you guessed it - equally inspired by the spice-y herb-y North African chermoula and the brightness of Italian gremolata.

Swipe to see what else is on the menu today.

Doors at 9! See ya soon! Beautiful day!

✨WEEKEND SPECIAL✨

A generous and uncomplicated plate of bavette, pink fir potatoes and fried egg, adorned with pretty spears of pickled asparagus and promptly set 🔥 with a chermou-lata butter - you guessed it - equally inspired by the spice-y herb-y North African chermoula and the brightness of Italian gremolata.

Swipe to see what else is on the menu today.

Doors at 9! See ya soon! Beautiful day!

✨WEEKEND SPECIAL✨

A generous and uncomplicated plate of bavette, pink fir potatoes and fried egg, adorned with pretty spears of pickled asparagus and promptly set 🔥 with a chermou-lata butter - you guessed it - equally inspired by the spice-y herb-y North African chermoula and the brightness of Italian gremolata.

Swipe to see what else is on the menu today.

Doors at 9! See ya soon! Beautiful day!

✨WEEKEND SPECIAL✨

A generous and uncomplicated plate of bavette, pink fir potatoes and fried egg, adorned with pretty spears of pickled asparagus and promptly set 🔥 with a chermou-lata butter - you guessed it - equally inspired by the spice-y herb-y North African chermoula and the brightness of Italian gremolata.

Swipe to see what else is on the menu today.

Doors at 9! See ya soon! Beautiful day!

We take @lbpedlar buttery, flaky croissants. Dunk them in sugar syrup for extra crunch. Fill them generously with almond paste with the finest @foodandforest nuts, before baking them until crisp golden perfection.

On the days they don't sell out, we repurpose them into a gooey bread and butter croissant pudding studded with seasonal fruits.

On the bar every day ✨

We take @lbpedlar buttery, flaky croissants. Dunk them in sugar syrup for extra crunch. Fill them generously with almond paste with the finest @foodandforest nuts, before baking them until crisp golden perfection.

On the days they don't sell out, we repurpose them into a gooey bread and butter croissant pudding studded with seasonal fruits.

On the bar every day ✨

We take @lbpedlar buttery, flaky croissants. Dunk them in sugar syrup for extra crunch. Fill them generously with almond paste with the finest @foodandforest nuts, before baking them until crisp golden perfection.

On the days they don't sell out, we repurpose them into a gooey bread and butter croissant pudding studded with seasonal fruits.

On the bar every day ✨